Cumin dusted Pork cutlets with Citrus Pan Sauce

Made this recipe this afternoon, in my continuing education on pork, so as to better serve my customers.

Flying Pigs Farm--Premium Pork from the Battenkill River Valley

Cumin Dusted Pork Cutlets with Citrus Pan Sauce Combine on a plate: 4 tablespoons flour, 4 teaspoons ground cumin, 1 teaspoon salt, 1 teaspoon black pepper, ¼ teaspoon cayenne pepper. Coat 1 ½ pounds of pork cutlets (fresh ham cutlets or fresh ham steak) in mixture. Shake off excess. Heat 1 ½ tablespoons olive oil in large non-stick skillet over medium high heat. Add pork and sauté for about 3 minutes per side, until just barely cooked through. Don’t overcook! Transfer pork to serving plate, cover with foil to keep warm.Add 2 tablespoons olive oil to skillet. Add 3 or 4 minced garlic cloves and sauté for 10 seconds. Add ½ cup good quality orange juice and 6 tablespoons fresh lemon juice (from 2 or 3 lemons). Boil until slightly thickened (about 30 seconds). Pour sauce over pork and serve. Great with black beans, mangoes, orange wedges, rice.

I substitued tangerines and a lime for the citrus, as that was what I had on hand. I also cooked brown rice and peas. Quite an easy meal to prepare, and a definite winner.

Here are the steps:



the cutlets are ready to be dusted with the cumin/flour mix



the dusted cutlets are frying in some olive oil on my cast iron griddle



3 minutes per side at medium/high heat



the garlic and citrus juice reducing



the cutlet served, with brown rice and peas

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